RAW COCOA BEANS - ECUADOR Hacienda Limón

In the heart of Ecuador lies Hacienda Limón, a 191-hectare plantation dedicated to cultivating one of the world's most exceptional cocoa varieties: Arriba Nacional.

The cocoa beans from Hacienda Limón are certified as Heirloom Cacao. The plantation is located in Cotopaxi Province, home to the most active volcano in Latin America and part of the majestic Andes Mountains.

Historic volcanic eruptions have created fertile, mineral-rich soils with high organic matter content and excellent moisture retention, providing ideal conditions for cocoa cultivation.

Raw cocoa beans from Ecuador Hacienda Limón come from a unique region where cocoa trees grow along the edge of the rainforest, surrounded by crystal-clear rivers and lush tropical vegetation. Hacienda Limón is renowned for combining modern agricultural practices with a deep respect for the local ecosystem. Here, cocoa trees are cultivated under the shade of towering native trees, creating an environment that encourages the slow and natural development of the cocoa pods.

The beans are carefully extracted from the freshly harvested pods by hand, ensuring meticulous attention to every detail. Fermentation takes place in small batches using wooden boxes, where temperature and humidity are carefully monitored. This essential stage allows the beans to develop their internal structure while preserving their authentic character. The beans are then slowly sun-dried on well-ventilated drying platforms, ensuring they remain raw and are never exposed to high temperatures.

This cocoa stands out not only for its exceptional quality but also because it comes from a farming community that continuously invests in soil health and the protection of native species. The plantation collaborates with conservation initiatives and educational programs for young farmers, making cocoa production a model of sustainability.

Flavor Profile: Rich chocolate notes with hints of caramel and hazelnut, complemented by delicate floral aromas.

• Region: Quevedo, Cotopaxi
• Fermentation: 4–5 days on average
• Drying: 7–8 days on average
• Variety: Arriba Nacional
• Harvest Season: October–February